Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 1 Tbs. crushed red pepper flakes
  • 1-½ tsp. kosher salt
  • 2 Tbs. finely chopped fresh ginger
  • 4-½ tsp. fish sauce
  • 4 Tbs. granulated sugar
  • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
  • 2 Tbs. granulated sugar
  • + 12 more ingredients
    • 2 Tbs. finely chopped shallots
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 1 Tbs. soy sauce
    • 1 tsp. chile paste
    • 1 Tbs. finely chopped garlic
    • 1 Tbs. vegetable oil
    • 2 Tbs. finely chopped fresh cilantro
    • ¼ cup fish sauce
    • 2 cloves garlic
    • ¼ cup water
    • 2 Tbs. fresh lime juice, with pulp
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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